Instructions

1. 5-ounce) jar cha(r) siu sauce, and 1 tablespoon minced garlic together in a large bowl or large resealable ziptop bag. Cover or seal the bag and refrigerate at least 4 hours or up to overnight.Heat an outdoor grill to direct, medium-high heat (450°F to 500°F). Scrape the grill grates clean if needed.Remove the chicken from the marinade and let any excess drip off. Place on the grill smooth-side down in a single layer, with space in between each piece. Cover and cook until dark grill marks appear on the bottom, 4 to 6 minutes.Flip the chicken and brush with 2 tablespoons honey if using. Cover again and cook until grill marks appear on the second side and the thickest part of the chicken registers at least 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer to a serving plate. Garnish with thinly sliced scallions if desired.Recipe NotesCooking indoors: The chicken can be cooked on an oiled grill pan on the stovetop over medium heat for 4 to 6 minutes per side. Brush with the honey in the last minute or two if using.Bone-in chicken: This recipe can be made with 3 pounds bone-in chicken drumsticks and/or thighs, marinated as directed. To cook:Heat a gas grill for direct, medium heat (about 350ºF), or prepare a charcoal grill for both direct and indirect medium heat (pile the coals on one half the grill). Scrape the grates clean if needed.Place the chicken on the grill skin-side down in a single layer, grilling over direct heat if grilling on charcoal. Cover and cook undisturbed until dark grill marks appear on the bottom and the skin is lightly crisped, 2 to 3 minutes. If the chicken sticks to the grill, continue to cook for another minute until it releases easily. Flip and cook until grill marks appear on the second side, 1 to 2 minutes more.Reduce the heat to low on a gas grill, or transfer to indirect heat on a charcoal grill. Starting with the chicken skin side up, cover and grill, flipping the chicken every 5 minutes, until cooked through and an instant-read thermometer in the thickest part of the meat not touching bone registers at least 165ºF, 15 to 17 minutes more. About 5 minutes before the chicken is almost ready, flip the pieces to be skin-side up and brush with the honey.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.